Directions

In a medium saucepan, place ginger, water, and 1/2 cup coconut sugar. Bring to a boil and then reduce to a simmer. Simmer uncovered for 20 minutes. Remove from heat and let cool in pan for 10 minutes. Put in a colander and rinse with water. Place ginger bits on a paper towel. Transfer to a bowl and toss additional 2 tablespoons of coconut sugar crystals. Place in a colander and shake excess sugar off. Transfer back to your bowl and let dry uncovered overnight.

Preheat oven to 350 degrees.

In a mixing bowl, blend all ingredients until well-mixed.

Roll dough into small balls, about 1/2 inch to 3/4 inch diameter. If you prefer, roll these balls in a little additional coconut palm sugar.

On a parchment paper-lined cooking sheet, place the balls of cookie dough about 1-inch apart. Using the bottom of a glass or something with a flat surface, press down on the cookie dough until the cookies are about 1/4 inch thick.

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